Earlier this summer, Bon Appetit ran an article about Frosé, or Frozen Rosé.

Purportedly on of their most popular articles ever, I was definitely intrigued and heard that lots of trendy DC bars were serving this popular treat. The Washington Post even told me that Frosé is taking over Washington D.C.

But now it’s the end of August, and I still haven’t made it to one of these bars yet. I was worried my dreams of trying this treat might be soon crushed. I read through the recipes online and came up with a quick and easy version that was straight-up-delicious. Like, I drank a bottle of wine delicious.

This also doesn’t make a ton, despite using a whole bottle of wine, so if you’re serving a group, freeze up a few bottles of wine.

You’ll need:

a bottle of rosé

1/2 – 3/4 cup of simple syrup

2 tablespoons of lemon juice

Freeze the wine in a large ziploc bag until it is mostly frozen – this is best to do overnight. It won’t freeze all the way but it will be pretty close, like this:

Add the frozen wine, simple syrup, and lemon juice to your blender and blend until smooth.